J. Gripon

发表

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

J. Richard, Edmund R. S. Kunji, V. Juillard, 1995, Applied and environmental microbiology.

Acceleration of cheese ripening with liposome-entrapped proteinase

J. Gripon, J. Piard, L. Vassal, 1986, Biotechnology Letters.

Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese

J. Gripon, J. Piard, L. Vassal, 1988 .

A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

P. Trieu-Cuot, J. Gripon, 1982, Journal of Dairy Research.

Isolation of ?-Glutamyl Peptides from Comt Cheese

L. Kerhoas, J. Einhorn, J. Gripon, 1994 .

Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

M. Yvon, J. Gripon, D. Muir, 2001 .

The chemistry of flavour and texture generation in cheese

J. Gripon, J. Adda, L. Vassal, 1982 .

Modulation of casein proteolysis by lactococcal peptidase gene inactivation

V. Monnet, J. Gripon, M. Nardi, 2000 .

Metalloproteases from Penicillium caseicolum and P. roqueforti: comparison of specificity and chemical characterization.

J. Gripon, B. Auberger, J. Lenoir, 1980, The International journal of biochemistry.

The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals

J. Gripon, M. Chapot-Chartier, J. Mengaud, 1999 .

Intracellular proteinase of Lactococcus lactis subsp. lactis NCDO 763

V. Monnet, J. Gripon, G. Muset, 1989, Journal of Dairy Research.

Purification and characterization of a cell wall proteinase from Streptococcus lactis NCDO 763

V. Monnet, D. le Bars, J. Gripon, 1987, Journal of Dairy Research.

Partial characterization and comparison of cell wall proteinases from 5 strains of Streptococcus lactis

E. Neviani, V. Monnet, J. Gripon, 1987 .

Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

A. Palva, U. Wegmann, V. Monnet, 2002 .

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

M. Yvon, J. Gripon, L. Rijnen, 1997, Applied and environmental microbiology.

Mould-Ripened Cheeses

J. Gripon, J. C. Gripon, 1999 .

Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization

J. Chich, J. Gripon, Karine Marchesseau, 1997 .

Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization.

D. le Bars, J. Gripon, J. Roturier, 1995, Journal of chromatography. A.

Flavour and texture in soft cheese

J. Gripon, J.-C. Gripon, 1997 .

Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

M. Yvon, J. Gripon, S. Berthelot, 1998 .

Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide

J. Einhorn, J. Gripon, D. L. Bars, 1993 .

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

J. L. Quéré, M. Yvon, J. Gripon, 1999 .

Phosptiopeptides from Comté Cheese: Nature and Origin

L. Kerhoas, J. Einhorn, J. Gripon, 1994 .

Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

J. Gripon, D. L. Bars, M. Desmazeaud, 1977 .

Production of phenyl ethyl alcohol and its esters during ripening of traditional camembert

J. Gripon, Sylviane Roger, C. Degas, 1988 .

Electrofocusing and two-dimensional electrophoresis of bovine caseins

P. Trieu-Cuot, J. Gripon, 1981, Journal of Dairy Research.

Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

J. Gripon, L. Vassal, M. E. Soda, 1989 .

Hydrolysis of αs1-casein by bovine plasmin

J. Gripon, D. L. Bars, 1993 .

Specificity of plasmin towards bovine αs2-casein

J. Gripon, D. L. Bars, 1989, Journal of Dairy Research.

Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis

J. Gripon, M. Chapot-Chartier, B. Cesselin, 1997 .

Autolysis of two strains of Lactococcus lactis during cheese ripening

J. Gripon, M. Chapot-Chartier, L. Vassal, 1994 .

Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

P. Trieu-Cuot, J. Gripon, Marie-Jose Archieri-Haze, 1982, Journal of Dairy Research.

Role of Penicillium roqueforti proteinases during blue cheese ripening

J. Gripon, D. L. Bars, 1981, Journal of Dairy Research.

Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions

J. Gripon, L. Vassal, M. Rousseau, 1990 .

Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked suspensions.

J. Gripon, L. Vassal, M. Rousseau, 1990 .

Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

R. Boutrou, V. Monnet, J. Gripon, 1998 .

Physical and sensory properties of cheese.

E. Guichard, J. Gripon, H. Spinnler, 2000 .

The biochemistry of ripening.

J. Gripon, G. Lamberet, M. Desmazeaud, 2000 .

Involvement of a Prophage in the Lysis of Lactococcus lactis subsp. cremoris AM2 during Cheese Ripening

A. Lepeuple, J. Gripon, M. Chapot-Chartier, 1998 .

Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese

R. Boutrou, V. Monnet, J. Gripon, 1998 .

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

J. Richard, Edmund R. S. Kunji, V. Juillard, 1995, Applied and environmental microbiology.

Hydrolysis of uS1-caseinby bovine plasmin

J. Gripon, D. L. Bars, 1993 .